Best 3 Chef Johns Easy Sushi Rice Recipes
Discovering the ideal combination of ingredients and techniques for cooking "Chef John's Easy Sushi Rice" can elevate your culinary skills and delight your taste buds. This delectable dish, characterized by its fluffy texture and subtle umami flavor, serves as a versatile base for creating authentic sushi rolls, nigiri, and other Japanese delicacies. Embark on a culinary adventure as we guide you through a selection of top-rated recipes that capture the essence of this quintessential sushi rice, ensuring a satisfying and authentic culinary experience.
Here are our top 3 tried and tested recipes!
SUSHI RICE
Follow Alton's Brown recipe for foolproof Sushi Rice from Good Eats on Food Network, and let rice vinegar, sugar and salt take ordinary rice to tasty heights.
Provided by Alton Brown
Categories side-dish
Time 1h15m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
- Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
- Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
PERFECT SUSHI RICE
Here is my recipe for the perfect sushi rice. You can eat this alone or roll into your favorite sushi roll with ingredients of choice. I use strips of carrots, cucumbers and slices of avocado. You can adjust the amount of vinegar in this recipe to suit your taste.
Provided by LucyDelRey
Categories Appetizers and Snacks
Time 25m
Yield 15
Number Of Ingredients 6
Steps:
- Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
- In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 23.5 g, Fat 1 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 158.2 mg, Sugar 3.3 g
CHEF JOHN'S EASY SUSHI RICE
Sushi rice can be used for so many things. Sushi, of course, but also as a side dish for grilled meat or as a wrap using seaweed. Plus, it's perfectly fine at room temperature, so it's great for picnics.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 3
Steps:
- Place rice in a strainer and rinse under cold water until run-off turns from cloudy to completely clear, about 2 minutes. Place strainer over a bowl and let drain until almost dry, about 1 hour. Transfer to a heavy bottom saucepan with a tight-fitting lid.
- Pour water over rice. Place pot over medium-high heat and bring to a simmer without stirring. As soon as little bubbles appear on the surface and rice starts to simmer, reduce heat to low and cover pan. Cook for exactly 10 minutes. Remove from heat; lift lid for 1 second and cover again immediately. Let sit another 10 minutes.
- Transfer rice to a rimmed sheet pan and spread out with a fork, fanning (with a magazine or similar object) to start to cool it. Sprinkle about half the rice vinegar on the rice while gently tossing it. Continue fanning to bring rice to just over room temperature. Sprinkle the rest of rice vinegar over the rice and toss with fork to blend evenly. A small amount of rice should be easily formed into an oblong sushi base, but easily crumble when cut with a fork.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 54.9 g, Fat 0.3 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 213.7 mg, Sugar 2.5 g
Tips:
- Use the right kind of rice. Short-grain rice is the best type of rice for sushi because it has a high starch content, which makes it sticky and easy to work with.
- Rinse the rice thoroughly. This will remove the starch from the surface of the rice, which will help to prevent it from becoming too sticky.
- Cook the rice according to the package directions. Be sure to use the correct amount of water and cook the rice for the specified amount of time.
- Let the rice cool slightly before adding the vinegar mixture. This will help to prevent the rice from becoming too mushy.
- Use a wooden spoon to mix the vinegar mixture into the rice. This will help to prevent the rice from breaking.
- Let the rice cool completely before using it to make sushi. This will help to ensure that the rice is the right consistency.
Conclusion:
Sushi rice is a versatile ingredient that can be used to make a variety of delicious dishes. By following these tips, you can make perfect sushi rice every time. So next time you're in the mood for sushi, don't be afraid to give it a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
